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From Kerry's description, I believe she is squeezing it out through the cut end, I initially presumed it was the tassel end. Smithy it sounds like you're heading towards the tassel end as well. p

Try a preserving funnel, used for filling mason jars. p

Regarding the shards (not pieces), I have a dog and cat, so you can imagine my concerns. My breakage was due to putting a hot plate on a wet counter. I wonder if age affects its resilience. p

Was it dropped or suffer a temperature differential? p

I have used a remote in mine, I threaded it out near the bottom of the door as I felt the top area was most important to the seal. p

A disappointment last night, due I'm sure to operator error rather than machine malfunction. I decided to do back ribs last night in the IP. I had browsed a number of recipes for ingredients and methodology. With this hodge-podge of ideas in my head I proceeded. I "marinated" the ribs with a dry rub for about 5 hours. I used beer as a liquid in the pot, placed the ribs on the trivet above the beer. I set the IP for high pressure, 20 minutes and released the pressure after about 8 minutes (after the 20 minutes). I took them out to the bbq and browned them then brushed with bbq sauce and allowed them to develop a bit of a char, total time on the bbq was about 20 minutes. The ribs were tasty, but I've made better. The big problem was "fall off the bone" they weren't!!! Edible, but barely, very chewy. The big problem was that I didn't follow a recipe/method but I followed many recipes at the same time. The most obvious flaw was cooking time, especially as I was cooking them above the liquid as opposed to IN the liquid. I should also have done a complete natural release instead of a "sort-of" natural release. I'm uncertain about the advantages of cooking above as opposed to cooking in the liquid, I'm not a fan of "saucey" dishes. However the most tragic part of last night's fiasco was the waste of a perfectly good beer!!!! The effect might have been there, but the combination of the rub and bbq sauce certainly overwhelmed my palate. I would welcome comments regarding my assessment of my failure as I have the other half of the rack in the freezer that I'll try next weekend and I do not want a repeat of last night! p

It seems that the difference between the IP and the SAGE basically comes down to programming. The Sage allows more variables such as pressure, temperature, time etc to be be chosen in a compound fashion (menu item) as opposed to the IP which does that but individually without any reference to what your cooking. I'm happy with my IP and won't move to the SAGE unless someone comes up with a convincing argument. Mind you, if I didn't have an IP, and this was available at a reasonable price, I would opt for this. The ability to set the variables according to menu choice I see as a definite advantage, especially after a disappoint result last night that I'll recount in a separate post later. p

I'd like to hear someone's experiences with the multi-level models, otherwise my pick would be: http://www.amazon.com/Sunsella-Stainless-Steel-Vegetable-Steamer/dp/B00KYDZHSI/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1442965743&sr=1-2&keywords=vegetable+steamers p

I start with hot water from the tap that's close to my target temperature, never timed it but it doesn't take long. I also use a small beer cooler that I've fitted with a 2 inch rigid Styrofoam lid in which I've cut a small hole for the Anova, I also put a weight on the lid to seal it. Temperature loss is minimal. p

For actually cooking the meat you could probably use this recipe: http://www.hippressurecooking.com/carnitas-pulled-pork-mexican-pressure-cooker-recipes/ Just jump back and forth between the NY Times recipe and this one to get the seasonings and finish you want or are you looking to do it in one pot start to finish. p

CSA and UL are both companies that test and certify products regarding their safety. In Canada, certain products can not be sold unless they have undergone and passed this testing and display their CSA approval. I believe the same is true of the US. p

Welcome Carlos, I hope you enjoy your time with us. I can't help you with your posting problem, but if you contact one of our hosts (moderaters) they will get the problem fixed right away. Just out of interest, if you don't mind, the Instant pot is made here in Canada, just wondering what the price was in Spain (US/CDN $) including shipping, import etc. Again, just wondering. p

Free-form loaves would work and as far as baking goes, height is the only concern, I've done whole chickens in mine, small ones mind you. Yeah the fact that quarter sheet pans won't fit is a bummer, but I found some pans at a restaurant supply store that work. p

Would have been nice if it turned , but it should still work . I'm guessing that because your microwave is small physically, it might be also be lower in power than a "full-size" microwave, so you may have to use longer times p

As usual, Andie is correct, not that she needs validation from me. Here is a website that explains the science behind the phenomenon: http://chemistry.about.com/od/acidsbase1/a/red-cabbage-ph-indicator.htm The video is neat. p

I would be pleasantly surprised to find that Canada has these innovations before the US. We tend to lag behind sometimes due to population and demand. Perhaps someone down "south" could check one out in BBB or some such to see if these differences are evident in the US stock. I don't expect to hear you have embraced bilingualism . p

Anna, I don't know how convenient a "Food Basics" store is to you, but they have boneless blade on sale this week for $4.49 a lb. p

Two things - Rereading "Night Prey" by John Sandford and... http://forums.egullet.org/topic/135134-eg-foodblogs-information-index/ Totally awesome, just finished 2005 and starting 2006. Thanks to all the bloggers of the past who shared a week with us. If you have the time, the're worth a look-see. p

That was indeed a great well written story, the part about going to Europe with her husband and exploring Italian cooking reminded me of Julia Child. Thanks for the link. p

It's too bad N. America hasn't bought into either the EU or IOC standards. p

Quick question on your Mac & Cheese recipe: Is your "T" abbreviation teaspoon or Tablespoon? I wonder if you could you use whole milk instead of evaporated? Parmesan is the expensive one for sure. p

I'm going out on a limb here but again I come back to density, a thinner mixture (just plain water) will create more steam, quicker than a thicker mixture. When a substance changes from a liquid to a gas heat is given off and the heat comes from the liquid. It takes longer for a thicker liquid to recover that heat and continue to convert itself to vapor. Perhaps someone with more than High School science could jump in with a more expert opinion. p

Density and convection A thick mixture will take longer to heat evenly than a thinner mixture. A bare carrot will be more evenly exposed to the effect of heat than one in foil which is somewhat insulated. Convection. p

Me too! Then I graduated to a fountain pen sometime in High School It never ceases to amaze me the amount of creativity and enthusiasm you have for cooking. p

I live in Orillia, a small town with few grocery store choices. I want to buy my oil in a grocery store, not on-line, not a gourmet shop (of which there are none). Now this is the kicker, I don't want to spend a lot of money. The oil would be used mainly in pasta sauces, in dressings and occasionally for dipping bread. I have been buying Bertoli, but researching online has suggested Coleveti is better and I have seen it in stores. Anyone have an opinion or alternative suggestion? I have access to President's Choice products. This is the price range I am looking at. Thanks p